6cupsPotatoes(approximately 8-9 golden potatoes), cooked and diced. We used Golden potatoes washed, do not peel. Boil until tender.
4tbspbutterI used salted butter but you could have used unsalted
1/3cupmilkany variety
1tspsalt
1tspgarlic powder
1tspminced garlic
1tspground celery seeds
½tspground pepper
½cupchopped onionwe used red onion but you can use white or sweet onion as well
½cupchopped baconmore for topping (you can use bacon bits)
2cupsshredded Colby Jackdivided I love using Colby Jack in a block that I shred at home. It melts very good and has a milder taste than Cheddar. You can substitute with Cheddar sharp or mild or any of your favorite cheese blend.
1cupsour creamfull fat or reduced fat.
Instructions
If your potatoes are not cooked, washed and diced them. Place in a saucepan with water and a hint of salt. Boil the potatoes until they are tender and can easily be pierced with a fork in the middle. The larger their cubed, the longer they will take to cook. For 1-inch cubes, I boil them for 15 minutes.
Preheat your oven to 375 °F. Butter a 9x13 baking dish and set aside.
Place the cooked potatoes into a large mixing bowl.
Add the butter and the milk. With a hand mixer or potato masher, mash the potatoes to a puree. I used a hand mixer for this step.
Add the salt, garlic powder, minced garlic, celery seeds, and ground pepper. Mix until the seasonings are well blended with the potatoes.
Add the chopped onions and bacon bits and mix well.
Add 1 cup of the shredded Colby Jack and the sour cream. Mix until all ingredients are well combined together.
Spread the potato mixture in the prepared 9 x 13 bake dish. Spread evenly.
Sprinkle the remaining 1 cup of cheese and sprinkle additional bacon bits on top if desired.
Baked in the preheated oven for 25 minutes or until the cheese is nice and melted.
Notes
BAKER’S NOTES:
- INGREDIENTS SUBSTITUTION
o We used Golden potatoes, but you can use Russet as well.
o You can substitute the milk with chicken broth if desired. I found out that if I substitute with cream the mixture is not as nice and fluffy.
- SKILLS
o You may need to adjust the milk in the mixture if you are doing more potatoes. Just make sure when you are mixing the milk and the butter you don’t want it too soupy. Your mixture is soft but still have a potato structure.
o I did not peel the potatoes. The Golden potatoes have this nice, thin skin. They add an extra texture that we enjoy. You can peel the potatoes if desired and if you are using a different type of potato.
o Time may vary when boiling the potatoes as every potato is different. They are cooked when you can insert a fork easily into the potato.
o When serving the potato you can sprinkle fresh green onions on it if desired.
o You can serve the twice-baked potato with bratwurst, maple breakfast sausage, side salad, roast, or chicken.
o Keep the leftovers in the fridge for up to 3 days,
o I would not recommend freezing them due to the dairy products in the mixture.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.